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Journal : agriTECH

Perbedaan Kandungan Senyawa Volatil Daun Salam (Eugenia polyantha Wight) pada Beberapa Proses Curing Ni Made Wartini; Putu Timur Ina; G.P. Ganda Putra
agriTECH Vol 30, No 4 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (423.746 KB) | DOI: 10.22146/agritech.9713

Abstract

The influence of curing process toward flavour substances of bay leaf has been conducted. Bay leaves were cured with three different time of process: 0, 2 and 4 days and extracted by simultaneous distillation-extraction using n- hexane. Flavour extract was evaporated by vacuum rotary evaporator and remained solvent was flushed with nitrogen gas. Flavour compounds of the bay leaf extract were analysed using GC-MS. The result showed that curing process affected the composition of bay leaf flavour. Extracted flavour from cured bay leaves for 0, 2 and 4 days consisted of 29, 32 and 26 components respectively, whereas α-ocimene, octanal, cis-4-decenal, α-humulene and decanal were the main components of extract.ABSTRAKTelah dilakukan penelitian mengenai pengaruh proses curing terhadap senyawa yang memberi kontribusi terhadap flavor daun salam. Tujuan penelitian ini adalah untuk mengetahui perbedaan kandungan senyawa flavor dalam daun salam segar dan daun yang telah mengalami proses curing. Proses curing dilakukan pada kondisi alami, dengan perlakuan lama proses yaitu 0, 2 dan 4 hari. Daun salam hasil proses curing selanjutnya diekstrak dengan metode simultan distilasi-ekstraksi menggunakan pelarut n-heksana. Hasil ekstrak yang mengandung pelarut diuapkan den- gan vakum rotary evaporator dan sisa pelarut dihilangkan dengan mengalirkan gas nitrogen pada ekstrak. Senyawa penyusun ekstrak flavor daun salam dianalisis dengan GC-MS. Hasil analisis menunjukkan bahwa senyawa penyusun ekstrak flavor daun salam baik jumlah maupun persentase relatifnya dipengaruhi oleh lama proses curing. Ekstrak fla- vor hasil proses curing 0, 2 dan 4 hari berturut-turut mengandung 29, 32 dan 26 senyawa dengan kandungan dominan α-osimen, oktanal, cis-4-dekenal, α-humulen dan dekanal dengan persentase relatif yang berbeda-beda pada masing- masing ekstrak.
Pemanfaatan Ekstrak Ubi Ungu sebagai Pewarna Merah pada Soft Candy dan Stabilitasnya Putu Timur Ina; Gusti Ayu Kadek Diah Puspawati; Gusti Ayu Ekawati; Gusti Putu Ganda Putra
agriTECH Vol 39, No 1 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (353.483 KB) | DOI: 10.22146/agritech.32195

Abstract

This study aimed to determine the purple sweet potato pigment extract concentration in soft candy formulation and its stability during storage. The research was conducted in two steps i.e. the addition of purple sweet potato pigment extract concentration in soft candy and of soft candy’s red pigment stability during storage. Firstly, the soft candy formulation was added with the red pigment of purple sweet potato extract in various concentrations, i.e. control (0% extract); 0.25% concentration of the pigment extract; 0.50%; 0.75%; and 1%. Secondly, the stability examination of pigment extract in soft candy was carried out at various storage temperatures: at refrigerator temperature (4 °C); at room temperature (27 ℃); and at 35 °C within the observation period of every 2 days for 14 days. The results showed that soft candy with the purple sweet potato red pigment extract addition of 0.75% concentration gave the highest value on panelists’ acceptance in terms of color, odor, texture, taste and overall acceptance as follows: 6.08 (like); 4.02 (neutral); 5.58 (like); 5.46 (rather like); and 5.92 (like), respectively, with the following levels of anthocyanin, total phenolic and antioxidant activity: 12,74±0,06 mg/100 g; 0,73±0,02 g/100 g and 0,76±0,02 g AAE/100 g, respectively. Stability of soft candy’s red pigment extract during storage at a temperature of 35 °C for 14 days showed a decline in the value of a* (redness), but an increase in the value of b* (yellowness) and the value of L (brightness), as a significant indicator of the purple sweet potato red pigment extract color change on soft candy, meanwhile at refrigerator (4 ℃) and room temperatures (27 ℃) after 14 days observation has not shown the loss or a significant reduction of red pigment color.
Co-Authors A.A.G.N. Anom Jambe AAGN Anom Jambe Adithia Virya Raharja Adryan Adhitama Shahrirputra Almadea Sela Gracia Ginting Anak Agung Istri Sri Wiadnyani Audrey Sophia Rachma Putri Ayu Fatma Wati Debora Febriyani Dhia Salsabila Zahrah Dinda Tessa Lonika Simbolon Enda Yudhi P Bangun Era Ollyvetty Meilani G.P. Ganda Putra Gayatri Ayu Fardiaza Gusti Ayu Kadek Diah Puspawati Gusti Ayu Kadek Diah Puspawati I Desak Putu Kartika Pertiwi I Dewa Gde Mayun Permana I Gede Arie Mahendra Putra I Gede Priyatna Putra I Gusti Agung Anggi Putri Arina I Gusti Ayu Ekawati I Kadek Arif Arif Widyasnawan I Kadek Ariyasa I Kadek Dwi Andi Krishna Putra I Ketut Suter I Ketut Triya Winata I Komang Ari Andika I Komang Sedana Widyagana Jaya I Made Askara Diputra I Made Dwi Purnama Rianta I Made Sugitha I Nengah Kencana Putra I Putu Eka Putra Sentana I Putu Suparthana I Wayan Rai Widarta Ibrahim Kholilullah Ida Ayu Putu Jasmine Chandra Dewi Imaculata Subardjiati Ira Monicha Sirait Jason Johan Komang Biandari Devi Permatasari Lina Nindyawati Luh Dian Rna Fajarini Luh Yuli Tirtayani Marcelyna Lucia Maureen Sabila N. M. Yusa N.L Ari Yusasrini Nada Ulfa Ni Kadek Diah Ayu Paramitha Ni Kadek Maya Purnamasari Ni Ketut Ayu Martini Ni Komang Sri Budihartini Ni Luh Ari Yusasrini Ni Made Indri Hapsari Arihantana Ni Made Wartini Ni Made Yusa Ni Nyoman Puspawati Ni Putu Ariestini Ni Putu Ayu Wisakarani Ni Putu Putri Swandani Ni Putu Vida Indriani P. Ni Wayan Wisaniyasa Novriyanti Hutasoit Putu Ari Sandhi Widpradnyadewi Putu Ari Sandhi Wipradnyadewi Putu Ayu Gaudiya Waisnawi Putu Hetty Armayuni Putu Pande Pande Yashika Putu Yumiko Murdiasa Rut Elisabet Sianturi Sang Made Adi Mahendra Setyo Widodo Utari Krisnandani Vina Prilatmi Anggraeni Wayan Sudjatha Yohana Christiani Ayu Yossinta C.C. Kusuma